Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------------SOUP---------------------------------
1 sm Onion, finely chopped
30 g Bacon (1 oz), diced
1/4 Leek, diced
20 g Butter (0.75 oz)
80 g Red lentils (2.75 oz)
1 l Chicken broth (2 pints)
1 dl Whipping cream (1/2 cup)

----------------------LIVER DUMPLINGS---------------------------
100 g Chicken liver (3.5 oz)
40 g Butter (1.5 oz)
80 g Bread crumbs (2.75 oz)
2 Egg yolks
1 Egg white

Saute the onion and the bacon in the butter, add the leek and the
lentils, saute for a moment. Moisten with bouillon, bring to the boil
and simmer until the lentils are tender. Meanwhile skin the liver and
press through a fine sieve. Beat the butter until smooth, add the
liver and mix well. Stir in egg yolks and bread crumbs, season with
salt and pepper. Beat the egg white until stiff, fold into liver
mixture. In a skillet bring water to a simmer, add salt. Form
dumplings with two teaspoons and poach for 5 minutes. Remove from
water and place in a kettle filled with cold water. In a blender
liquidize the soup. Strain through a sieve and return to saucepan.
Add the cream and bring to a boil. Correct seasoning, add the
dumplings and reheat.

Browse by categories